Sautee onions, carrots, and celery with fresh-ground black pepper on low until very soft, but keep temperature low enough so they don’t brown.

Add the prosciutto and continue to sautee until the fat renders, again making sure not to brown.

Add the rice, stir very well to coat all the grains with oil, and toast for a few minutes, until it smells like toasted rice.

Deglaze with splash of bourbon and the wine, turn up heat, stir well, and reduce until all the alcohol burns off.

Turn heat back down to proper risotto cooking temperature and cook in the usual way, ladling in simmering broth and stirring until still crunchy in the very middle. Turn heat off, add the grated parmigiano and butter, and stir well to incorporate fully. Allow to rest while covered for a few minutes, and then add one more ladle of hot broth to loosen it up.

Plate it with some parsley and grated truffle cheese on top. The hard truffle cheese we have been loving lately is called Tuma del Trifulin.